THIS WEEK’S SHARE

ARUGULA or LETTUCE MIX from Tantre Farm:You will receive EITHER Arugula (a bag of an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C) OR Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; use in salads or in soups) 

-How to use: add to salads, soups, and sautéed vegetable dishes.

-How to store: store in plastic bag in refrigerator for up to 5 tp 7 days.

BRUSSELS SPROUTS CROWNS from Tantre Farm: these tender, savory, cabbage-flavored greens are the very tops of the Brussels sprouts plants.

-How to use: boil or steam for 3-5 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter. Prepare other ways just like kale or other hearty cooking greens.

-How to store: refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.

ORGANIC RAINBOW CARROTS from Second Spring Farm: A carrot is a root whose skin color can be white, red, purple, or yellow, but more commonly known for their bright orange color; high in all kinds of various nutrients based on their color. Thanks to our former intern (2003)- turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI. Besides finding his certified organic produce up north, he also distributes his veggies at Argus and Agricole.

-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries; pureed or grated into cakes, pancakes, or other baked goods

-How to store: Refrigerate in plastic bag for up to 2 weeks

ORGANIC CAULIFLOWER from Second Spring Farm: nutrient-rich cruciferous vegetable featuring a dense, rounded head of tightly packed white, purple, or orange flower buds known as curds. (See above for description of Second Spring Farm)

-How to use: can be eaten raw in salads or with dips, steamed, roasted whole or in florets, boiled, or mashed

-How to store: sweetest when used within a week when stored in the refrigerator, but can last up to 2 weeks.

GARLIC from Tantre Farm: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects. 

-How to use: minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables 

-How to store: store in an open, breathable basket in a cool, dark place for many months  

GREEN ONIONS from Tantre Farm: sometimes called scallions; young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.

-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.

-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

PEPPER MIX from Tantre Farm: You will receive any of the following – Green/Red Knight Bell (medium-sized, block-shaped green pepper with crisp, earthy flavor and less sweet; an unripe version of the bell pepper fruit, harvested before it has fully matured and changed color into red, yellow, orange, or purple fruit; good source of vitamin A & C) OR Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) OR Poblano Chili Pepper (a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor).

-How to use: can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed and roasted.

-How to store: refrigerate unwashed in hydrator drawer and store for 1-2 weeks; can also be dehydrated or dried very easily OR frozen by chopping into chunks and placing in freezer bags. Very easy to use in soups, stir fries, omelets, etc. throughout the winter. 

RED FINGERLING POTATOES from Tantre Farm: You will receive AmaRosa Red Fingerlings (small, oblong potatoes with smooth, ruby red skin and speckled red flesh; have a firm texture, nutty, earthy flavor, and are high in nutrients like potassium, vitamin C, and dietary fiber)

-How to use: good for roasting, steaming, potato salads, and pairs well with fresh herbs, garlic, and olive oil  

-How to store: keep unwashed in cool, dark place in paper bag.

ORGANIC ORANGE & PURPLE SWEET POTATOES from Second Spring Farm: You will receive a combination of Second Spring Farm’s organic, edible roots related to the morning-glory family that have purple or orange skins. Different colors indicate different flavor profiles, textures, and nutritional benefits. (See above for description of Second Spring Farm) 

-How to use: prepare like potatoes–baked, boiled, sauteed, fried; can be made into pies, waffles, pancakes, breads, and cookies.

-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.

HONEY BUN SQUASH from Tantre Farm: a sweet dumpling/acorn-type squash with excellent, mild flavor with thin, edible skin; its variegated cream with green striped fruits ripen to a beautiful caramel color; great for roasting and stuffing

-How to use: mashed, baked, pureed, and good for stuffing in squash boats

-How to store: will store at room temperature or keep for several months in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity

ORGANIC WHITE HAKUREI TURNIPS from Second Spring Farm: a white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture). See above for information about Second Spring.

-How to use: good in salads and soups; can be roasted, steamed, or sauteed.

-How to store: roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

1. THIS WEEK IS THE LAST WEEK OF THE EXTENDED FALL CSA: This means Oct. 21 (Wed.), Oct. 23 (Fri.), and Oct. 24 (Sat.) are your last distribution days for our Extended Fall Shares, but please feel free to continue with our Thanksgiving CSA (details on website). Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site.

2. PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED, if you can donate them at the markets or the farm or the Food Hub. Please DO NOT include any bread bags or clothing bags or any of your other plastic recycling, so make sure that you are providing ONLY grocery bags to leave for members to take home their produce. Thanks!

3. TANTRE PRODUCE BOXES ENDING THIS WEEK, BUT THE IMMUNE BOOSTER CSA WILL START UP AGAIN AFTER THANKSGIVING on DEC. 5: This is a collaborative CSA with several local farms and food businesses that you can opt in or out of each time it is offered. More details coming sometime after Thanksgiving, so that you may continue receiving local, nutritious food throughout the winter.

4. COMMUNITY TABLE: “HAND TOOLS FOR CONSERVATION AND GARDENING” with THE WASHTENAW TOOL BANK COLLECTIVE at the WASHTENAW FOOD HUB on WEDNESDAY, OCTOBER 21, from 6 – 7 PM: Join Doug Reith to learn about the Washtenaw Tool Bank Collective offerings of various conservation hand-tools: puller tools, soil testing, flame weeders and more! We’ll discuss their uses, best practices, and sourcing. Attendees are welcome to bring a favorite or unique conservation tool to show off. Facilitated by the Washtenaw County Conservation District, they’ll have various tools available to discuss and demonstrate. You could even take one home to borrow!

*Registration:https://www.eventbrite.com/e/community-table-hand-tools-for-conservation-gardening-tickets-2000866139485?aff=oddtdtcreator

**You can check out our Food Hub calendar for all future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/ 

***If you are interested in sharing your skill or talent related to food/farming, sustainability, or community, please contact us at sunflowerfarmmarket@gmail.com. Although we may not be able to engage everyone’s skills, we welcome your ideas.

5. “TASTE LOCAL” at SUNFLOWER FARM MARKET with SMILING JIM’S ORGANIC SEASONINGS on SATURDAY, OCT. 24, from 9 to 11 AM: Join us for this month’s pop up event with Deborah Bliss and hear the story behind their seasonings while sampling blends perfect for adding flavor to your favorite fall dishes. Made with certified organic herbs and spices, locally grown organic peppers, and organic compliant kosher salt, their blends are always free from additives, fillers, MSG, GMOs, and artificial ingredients.

6. THE OPEN SPOON with LIZ BARNEY at the WASHTENAW FOOD HUB on SUNDAY, OCT. 25 from 3 to 4:30 PM: ​Join Liz from Root Camp Collective for a full moon gathering to share stories and celebrate the seasonal shifts. ​In October, our theme is BELONGING. Bring a story about a time you experienced this feeling, a memory of a place or food that the theme reminds you of, or just come to listen and enjoy a cup of tea.

Registration is $10:https://www.eventbrite.com/e/the-open-spoon-tickets-2002234777117

7. THANKSGIVING CSA REGISTRATION WILL BE OPENING SOON:  A detailed email notice will be sent to you sometime very soon, so you can sign up. This share is a one-time pick-up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday. It’s a perfect share to split with a friend or family member. It will be available for pick up on Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-5 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM. More specific details and registration will be opening very soon. You can also read more details about the Thanksgiving Share on our website under “CSA Info” https://www.tantrefarm.com/how-does-our-thanksgiving-csa-work/ .

8. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS THROUGH OCTOBER 24: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE and PUMPKINS at our farm stand for purchase as well as local HONEY. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .

9. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wednesdays & Saturdays starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM until Oct. 31. The Sunflower Farm Market is OPEN year-round on Wednesdays and Fridays from 4 to 8 PM and on Saturdays and Sundays from 9 AM-5 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick until Oct. 24 (more details above).

10. PICK UP TIMES & LOCATIONS REMINDER:

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)

*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

REFLECTIONS ON THE FARM

by Richard & Deb

As the Extended Fall CSA draws to a close and we head into the final stretch of fall harvest, we look forward to filling our root cellar with potatoes, carrots, daikon radishes, garlic, winter squash, and more. Soon, we’ll plant next season’s garlic, which will grow throughout the winter for next July’s harvest. We’ll continue harvesting kale and Brussels greens in the coming months, while beginning our winter “sorting and culling” to check stored crops for rot or animal damage.

We are deeply grateful to everyone whose hands have helped bring thousands of pounds of vegetables and fruit from our fields to tables throughout the community. This work has brought both peace and tranquility, along with plenty of grit and determination. A special thank-you to our former crew members who have moved on to school and other adventures, and especially to our current crew — Jo, Chizo, Yves, Chloe, Jordan, Gavin, Amelia, Adam, Julian, and Carrin. We couldn’t do it without their hard work and dedication! Please thank them when you see them at the markets or around the farm.

Thank you, too, to our members for being part of the Extended Fall CSA. We look forward to seeing you in the spring, or perhaps sooner at our Thanksgiving CSA in November or off and on throughout the winter with our weekly Immune Booster CSA starting in December! You can reach out to us throughout the fall and winter for storage crops, or find us at the Ann Arbor Farmers Market on Wednesdays and Saturdays through December, the Chelsea Farmers Market through October 31, and year-round at Argus Farm Stop, Agricole Farm Stop, People’s Food Co-op, and the Sunflower Farm Market at the Washtenaw Food Hub.

We look forward to continuing our shared journey toward a thriving local food community. Thank you for being part of Tantre Farm!  

–Deb, Richard, and the Tantre Farm Crew  

RECIPES

ARUGULA AND APPLE SOUP WITH TOASTED WALNUTS (from Country Living)

1 large yellow onion, chopped

1 1/2 Tbsp olive oil

1 1/2 tsp sea salt, plus additional to taste

12 oz potatoes

2 medium Fuji, Gala, Braeburn, or other apples

1 lb arugula

2 cups sliced green onions

1/2 cup coarsely chopped fresh flat-leaf parsley

2 cups basic light vegetable broth or canned vegetable broth

2 Tbsp fresh lemon juice

Freshly ground pepper, to taste

Cayenne pepper, to taste

Ground nutmeg, to taste

2 tsp agave nectar or honey, if needed

1/2 cup chopped walnuts

Fruity green olive oil, for garnish

Saute the chopped onion in the olive oil with a pinch of salt, stirring often over a medium flame for 25-30 minutes, or until the onion is soft and golden brown. Scrub the potatoes, peel and core the apples, and coarsely chop both. Wash the arugula, and if the branches are large and mature, remove any tough-looking stems. Coarsely chop the leaves. Combine the potatoes and apples in an ample soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Bring the water to a boil, then cover the pot and lower the heat to a simmer. After 10 minutes, add the sliced green onions. After 5 more minutes, add the arugula and the parsley. Simmer for another 6-8 minutes. By now your caramelized onions might be ready. If so, add them to the soup, along with 2 cups vegetable broth and a couple tablespoons lemon juice. Grind in plenty of black pepper and add a modest pinch of cayenne and the same amount of nutmeg. Puree the soup in a blender, in batches, or with an immersion blender, but be sure to stop as soon as you have the feel you like in a soup; cooked potatoes can become viscous if over-processed. I like to leave this soup at a slightly textured puree, not rough, but not completely smooth either. If the soup feels too thick to you, add a touch more broth. Taste the soup and correct the seasoning with a bit more lemon juice if needed, or a pinch of salt. If the soup tastes overly tart (this depends on the variety of apples) add a modest spoonful of agave nectar or honey and taste it again. Toast your chopped walnuts: spread them on a baking sheet and put them in a 300 degree oven for no more than 10 minutes. As soon as you smell them, they are ready. They will crisp up as they cool. Drizzle a thread of olive oil on top of each bowl of steaming soup, and sprinkle with a few toasted walnuts.

WINTER VEGETABLE CHOWDER (from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6

1 tsp canola oil

1/2 cup onion, chopped

1/2 cup celery, chopped

1 medium carrot, chopped

1/2 cup turnip, chopped

1 sweet potato, peeled and chopped

1 cup winter squash, peeled and chopped

1/2 cup sweet red or green pepper, chopped’

1 tsp garlic, minced

3 cups vegetable stock or water

1/2 tsp minced fresh thyme, or 2 Tbsp parsley, chopped

2 cups kale (arugula, lettuce mix, Brussels greens, etc.)

1 cup unsweetened soymilk

Salt and pepper, to taste

Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3-5 minutes. Drain and set aside. Puree soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serve.

SALAD PANSANNE (from Capay Organic Farm CSA “Farm Fresh To You” website)

4 green onions (scallions) 

1/2 cucumber 

3 carrots 

6 large tomatoes, skinned 

10 button mushrooms 

3 sticks celery 

1 green or red pepper, chopped 

15-20 cauliflower flowerets, separated 

15-20 baby radishes, quartered 

1 Tbsp chopped watercress, or chia (optional)

2 sprigs fresh coriander (cilantro), or parsley, chopped 

8 lettuce leaves (lettuce mix)

Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.  

SAUTEED HAKUREI TURNIPS and BRAISED GREENS Serves 6-8

1 quart Hakurei Turnips

1 lb greens (such as arugula, lettuce mix, Brussels greens)

2 tsp oil, divide

1/2 cup chopped green onions

1/2 cup water, apple juice or white wine

1/2 tsp salt

1/4 tsp black pepper

Wash and tear all the greens into pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Saute the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.

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